How to cook aza » Culinary recipes with photos. home cuisine

Despite the fact that azu is a dish of Tatar cuisine, it is popular all over the world. This is an amazingly harmonious combination of meat, vegetables and spices, which any housewife can prepare. Azu comes to the rescue when you need to feed a large number of people or quickly make something delicious for dinner. In winter, azu will warm the body, and the aroma of aromatic spices will remind you of a warm summer.

Azu belongs to the national dishes of Tatar cuisine, as well as pilaf. They like to cook it “for every day”, skillfully replacing the ingredients, and getting a new, interesting result every time. The basis of the dish is meat, and it does not necessarily have to be lamb, beloved by the Tatars. The classic recipe contains variations on the theme of beef and horse meat. Well, in world cuisine, they learned to cook the dish even from pork, although it has nothing to do with Tatar cuisine.

pork – 300 g;
potato – 2 pc.;
pickled cucumbers – to taste;
carrot – 1 pc.;
onion – 1 head;
greens – 50 g;
tomato sauce – 4 tbsp. spoons;
vegetable oil for frying;
spices – to taste;
hard cheese – 100 g;
bay leaf – 2 pc.;
peppercorns – 6 peas.

The amount of ingredients is calculated for two pots.

The method of cooking azu.

Cut the cucumbers into small cubes.

We put it on the bottom of the pot.

Cut the meat into cubes in the same way.

We put it on a preheated pan with oil and fry it for 10 minutes, at the end, add a little salt and pepper.

We put the meat in a pot on top of the cucumbers, pour two tablespoons of tomato sauce and a bay leaf and a few peppercorns on top.

A little greens on top.

Peel the onion and cut it into half rings.

Peel the carrot and grate it on a coarse grater.

Fry in vegetable oil until golden.

Place on top of the meat and sprinkle with your favorite spices.

Wash, peel and cut two small potatoes into small cubes.

Fry in the same pan in which the carrots and onions were fried for five minutes.

Place fried potatoes on top of carrots and onions.

Mix two tablespoons of tomato sauce with 200 ml of water.

We add this mixture to the pot (100 ml each), repeat everything with the second pot. Place in the oven heated to 180 degrees for 30 minutes.

Grate hard cheese on a coarse grater.

Half an hour later, we take out the pots, sprinkle them with grated cheese and put them back in the oven for ten minutes. Then turn off the oven and leave to cool and infuse in the hot oven for an hour or more. That’s all! Sweet taste!

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